Cream of Brie Soup

Cream of Brie Soup

7
Sandra 0

"Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!"

Ingredients

55 m {{adjustedServings}} servings 395 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1155 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.
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Reviews

7
  1. 7 Ratings

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This is great stuff. Its worth the cost, the effort, the time and you should serve it to someone that has good taste.

I'm a bit of a new cook, so I ended up burning the pan when I added the flour. I didn't blend the celery well enough, and the soup was entirely too watery, which may have been because I refused ...

3.5. Really yummy, but I think it could use more celery. Also used vegetable broth, herbs de provence, garlic powder, tumeric, and salt. served with sliced baguettes.